May 31, 2011 - 4:34am
Intro and getting started..
Hi from [not so] sunny Australia,Have been a passionate cook and baker for a few years but have not yet taken the step to making my own sourdough bread. Im really keen to get my own starter established. I've recently discovered the weekendbakery site which has given me the inspiration to get going. The guys use 100% wholemeal rye organic flour. I have white and wholemeal organic flour , but not rye, should i wait and use rye instead? Sounds like it could be easier to maintain. Thank you.